Waste Reduction Week 2009 (Oct. 19-25) was a success at Red River College as staff and students participated in a variety of activities to encourage them to reduce, reuse and recycle.
Greenspace Management instructor Ruth Rob gave a demonstration of vermicomposting — a method of processing organic waste using Red Wriggler worms. Ruth was kind enough to offer an explanation for the RedBlog cameras:
Reusable Mug Sale
Urged on by a new poster that showed the staggering amount of disposable cups the College uses every year, coffee drinkers took advantage of a great deal on reusable mugs. In total 245 mugs were sold, which is equivalent to diverting 49,000 cups from the landfill each year.
Composting Lunch & Learn
A representative from Resource Conservation Manitoba gave a noon-hour workshop on composting.
Recycling Facility Tour
A dozen staff from different areas of the College toured the
facility that sorts through millions of tonnes of recyclable material
collected by the City of Winnipeg each year.
Recycling Bin Giveaway
Dozens of the College's old metal recycling bins were given away for reuse as planters and storage containers.
Waste Reduction Quiz
Congratulations to Notre Dame Campus student Max B. who won a $50 RED card for answering all the following questions correctly:
The average person produces 5 pounds of waste every day.
Staff and students at the Notre Dame Campus go through 600,000 paper cups a year.
Paper is the most recycled material at the College. It comprises 50% of all materials recycled at the College, and it equivalent to every staff and student discarding 14 pounds of paper every year.
Tim Horton’s cups cannot be recycled. The plastic lids can be recycled from your residential blue box, but our recycling provider does not accept them.
Yes, the stack of paper cups used by the College in just one year would be taller than Mount Everest.
Jessica Cable, a student at RRC's Exchange District Campus, penned the "letter of the day" in the Winnipeg Free Press on Oct. 21st. Cable wrote about her enthusiasm for the College's plan to transform the union Bank Tower into the Paterson GlobalFoods Institute, saying:
"It's great to see Red River is continuing to occupy these historic and vacant buildings, maintaining the heritage while converting them into incredible college campuses. Hopefully this conversion will be a catalyst to bring more people, more life, to the neighbourhood."
Red River College President Jeff Zabudsky used his most recent column in the Winnipeg Sun to talk about the other job that's keeping him busy these days: serving as Chair of the 2009 United Way of Winnipeg Campaign.
Zabudsky discusses the widespread impact of United Way in our community, and urges readers to participate in this year's campaign:
"There's never been a more important time to support United Way of Winnipeg. Without you, there would be no way."
The Winnipeg Free Press recently profiled Staci Dovbniak, a graduate of the Youth Recreation Activity Worker program that's delivered by Red River College and funded by the Boys and Girls Club of Winnipeg and the United Way.
A regular at the Knox United Boys and Girls Club when she was a child, Dovbniak has returned to the organization to work as a program facilitator at the Victor Mager Club in St. Vital.
The next phase of development at Red River College's Exchange District Campus kicked off today with the start of exterior renovation work at the Union Bank Tower.
Locked away from the public for nearly two decades, this National Historic Site will be transformed over the next two years into the Paterson GlobalFoods Institute, a new home for RRC's culinary and hospitality programs and the College's first student residence.
"This facility will build on the momentum that Red River College started in this neighbourhood with the construction of our original Exchange District Campus buildings, and will help solidify Winnipeg's reputation as a regional centre for culinary excellence and food production," said Dr. Jeff Zabudsky, President of Red River College.
49,500 square feet of new instructional space.
State-of-the-art culinary and baking labs.
Dedicated space for RRC to partner on applied research projects with Manitoba-based growers, and food and beverage producers.
Jane’s restaurant (a 110 seat fine dining restaurant/lounge), Hard Drive Café ( a 100 seat casual diner), and Grab-and-Go (quick service) food outlets.
A retail showcase to promote Manitoba food products.
A green roof with herb garden.
LEED standards for sustainability and energy efficiency.
Red River College’s first student residence (100 beds).
The College also announced today that it has received a $500,000 grant toward the project from The Winnipeg Foundation, one of Canada's leading philanthropic organizations.
The total construction cost of $27 million is also being supported by the Government of Canada, Province of Manitoba, City of Winnipeg/Centreventure and Paterson GlobalFoods/The Paterson Foundation. The College will continue to work with community and corporate partners to raise additional capital funds.
At top: Dr. Jeff Zabudsky, Mr. Andrew Paterson, The Honourable Vic Toews,
The Honourable Ron Lemieux and Mayor Sam Katz participate in the chain
cutting ceremony for the Paterson GlobalFoods Institute.
Manitoba's new Lieutenant Governor, the Honourable Philip S. Lee, visited Red River College on October 9th. Mr. Lee met with senior executives to learn more about the College's academic and research activities, and toured the facilities at the Notre Dame Campus. Here he is pictured with RRC President Dr. Jeff Zabudsky.
More students than ever before are pursuing their education at Red River College without ever having to set foot on campus.
Participation in the College's distance education courses hit an all-time high of more than 4,600 registrations in 2008/09. This marked a 15.3% increase over 2007/08, and follows several years of consistent growth.
College officials say increased awareness of distance education options, enhanced use of online learning technologies, and an expanded line-up of courses have driven the enrolment growth.
"The majority of our distance education students are employed full-time. Their primary reason for pursuing additional training is to obtain a certificate or diploma, and distance education gives them the flexibility to do that on their own schedule," explained Rae-Ann Thibeault, Dean of RRC's School of Continuing & Distance Education.
RRC currently offers 13 certificates, two post-graduate certificates and two diplomas entirely by distance education. Students can also combine distance and in-class learning to pursue several dozen more certificate options.
Several hundred former Red River College students visited the Exchange District Campus — some for the first time — to celebrate at a special Alumni Wine & Cheese on September 29th.
The event was a good opportunity for former classmates to reconnect, and for our alumni community to learn more about some of the exciting work being done at the College, and our plans for expansion at both the Notre Dame and Exchange District Campuses.